You are here: Home / slow cooker “This is one of my all-time favorite slow cooker recipes. It’s always comforting when the weather is chilly outside to come home to this hot home-cooked meal.”—Mary Hawkins, Kansas City, MO, Taste of Home Special Editions, Ultimate Slow Cooker Cookbook (2012) “If desired, thicken pan juices.” AUTUMN POT ROAST Makes: 6 servings 3 lb boneless
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“While this baked bean dish is typically served with barbecued meats, it can double as a hearty main dish meal in the fall and winter.”—Better Homes and Gardens Special Interest Publications, One-Pan Recipes (2013) FIVE-BEAN BAKE AND SLOW COOKER VARIATION Makes 12 to 16 servings; per serving 245 calories, 3 grams fat (1 gram saturated
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A different take on the slow cooker classic. From Better Homes and Gardens Magazine Creative Collection Publications, “All-Time Favorites Slow-Cooker ,” “Come home to comfort, 105 satisfying recipes,” “Back by Popular Demand,” “Fix & forget soups, stews, sandwiches, pot roasts, and more” (2004) “All-American Meals: Your versatile slow cooker helps you serve your family a
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We conclude our week of slow cooker recipes with pot roasts. This is the classic. Pantry Pot Roast is a bit of a different take, and sounds great. “Melt in your mouth tender, and s-u-c-h flavor!”—Rival Crock-Pot Slow Electric Stoneware Cooker Cook Book POT ROAST OF BEEF AND ROAST BEEF VARIATIONS 3 to 4 lb
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Another garden-friendly recipe. “Note: Stuffed peppers afford an opportunity to use left-overs. Minced cooked meat or poultry, about 1½ cups, can be substituted for the ground beef. A mélange of corn, green beans, and rice with tomato sauce stuffed into pepper halves is a delightful vegetable course.” —Marie Roberson Hamm, The Crockery Cookbook (1975) JOHN
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“Note: This Chinese-inspired dish can be served with hot fluffy rice, additional soy sauce, and Chinese noodles, if desired.”—Marie Roberson Hamm, The Crockery Cookbook (1975) CHINESE PEPPER STEAK Makes 4 to 6 servings 2 lb beef chuck or shoulder steak, excess fat trimmed away and discarded, meat cut in julienne strips about 2 inches long3
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This sounds good. Looks like 30 minutes of less right before supper to finish up the orzo. GREEK CHICKEN AND ORZO Serves 4 1 ½ lbs chicken breast halves, skinned and cut into 4 serving-sized pieces2 Tbsp oil1 medium fennel bulb, cut into ½ inch pieces (about 2 C)1 medium onion, cut into wedges2 cloves
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Back in the olden days, many cookbooks had a section titled “Foreign Flair” or some such. Today I thought we’d do a few foreign sounding slow cooker dishes. This one sounds fun. “This easy entrée will knock your socks off. Zesty ingredients turn round steak into a phenomenal meal in one.”—Deborah Lynn, Valdez, AK, Taste
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This strikes me as a marvelous recipe for when you want to do something a little special but really don’t have the time. Maybe family or friends visiting and you want to be out and about all day. Or cut it in half for a nice dinner for two. Sounds refreshing, too. Maybe served with
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We had this once. I was good! “A Pretty and Pleasing Party Dish” —Marie Roberson Hamm, The Crockery Cookbook (1975) CHICKEN VERONIQUE II Makes 4 to 6 servings 3-lb broiler-fryer chicken, cut up, sprinkled with seasoned salt, seasoned pepper, and paprika to taste2 Tbsp butter10¾-oz can condensed cream of chicken soup1/3 C dry white wine1
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This does sound good! “My husband and I love this yummy dish! It’s s breeze to prepare in the slow cooker, and it tastes just like a meal you’d have at your favorite Indian or Thai restaurant.”—Andi Kaufmann, Beaver Creek, OR, Taste of Home Special Editions, Ultimate Slow Cooker Cookbook (2012) COCONUT CURRY CHICKEN Makes:
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GARDEN TOMATOES NEW ORLEANS STYLE Makes 6 servings 6 large tomatoes, peeled, cut into pieces1 bell pepper, cored, seeded, chopped coarse1 large onion, chopped2 Tbsp butter, melted1 tsp salt1 tsp sugar½ tsp dried basil, crushedCroutons toasted, hot Combine tomatoes, bell pepper, onion, butter, salt, sugar, and basil in slow cooker, blend, cover, and cook on
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From “Just Vegetables,” “Learn to listen. Opportunity sometimes knocks very softly,” Life’s Little Zucchini Cookbook: 101 Zucchini Recipes by Joan Bestwick (1997) CREOLE ZUCCHINI IN A CROCK POT 6 to 7 servings 2 lbs. zucchini, sliced into ¼-inch slices1 small bell pepper, chopped1 small onion, chopped1 clove garlic, minced4 tomatoes, peeled and chopped1 tsp salt¼
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RATATOUILLE III Makes 6 to 8 servings 1 medium eggplant, peeled, cut into ½-inch dice1 lb Italian tomatoes, fresh chopped or stewed3 medium zucchini, sliced2 bell peppers, cored, seeded, chopped coarse1½ C onions, chopped coarse1 large clove garlic, minced¼ C parsley, choppedSalt, pepper, paprika, all to taste¼ tsp dried thyme, crumbled¼ C olive oil Layer
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“This easy entrée is just five ingredients away! Sweet oranges and apricots blend perfectly with zippy salsa in this dish. Adjust the heat to your liking with mild, medium or hot salsa.”—LaDonna Reed, Ponca City, OK, Taste of Home Special Editions, Ultimate Slow Cooker Cookbook (2012) “If desired, thicken pan juices.” APRICOT-ORANGE SALSA CHICKEN Makes:
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“You just can’t beat the last-minute convenience of this recipe. The different cheese, ham, pepper and spice all come together in minutes, and it only requires an hour of cooking time. It’s an easy appetizer—and so delicious.”—Lisa Renshaw, Kansas City, MO, Taste of Home Special Editions, Ultimate Slow Cooker Cookbook (2012) CHIPOTLE HAM ’N’ CHEESE
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We’re doing slow cooker recipes this week. I came across this, from part of the Introduction to a slow cooker cookbook. Tips and hints follow. From Catherine Cassidy, Editor-n-Chief, Taste of Home Special Editions, Ultimate Slow Cooker Cookbook (2012)… “Dinner’s Ready When You Get Home! It’s time to skip the drive-thru and expensive take-out counters
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Again with the substituting fresh if you have it. FIVE BEAN SOUP Serves 8 15 ½ oz can red kidney beans15 oz can garbanzo beans15 oz can navy beans8 ½ oz lima beans (can use canned)9 oz cut green beans (can use frozen)1 C onion, chopped4 oz diced green chilies (drained if canned)4 tsp chili
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This recipe has a lot going for it, I think. Mixed vegetables–whatever you happen to be picking right now. I’d use fresh herbs if you have them, and certainly substitute fresh tomatoes for canned VEGETABLE BARLEY SOUP I Serves 5 3 C vegetable stock14 ½ oz diced tomatoes (undrained if canned)10 oz mixed vegetables (can
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“Who can resist saucy meatballs and mini hot dogs? Minutes after I set a plate of these party favorites on the buffet table, they’re gone. Set a glass of toothpicks next to the slow cooker to make mingling and nibbling a little easier for your guests.”—Anatasia Weiss, Punxsutawney, PA, Taste of Home Special Editions, Ultimate
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